Chile Corn Pudding Recipe - by egourmetstore

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Chile Corn Pudding

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :Not Specified
Cals/Serving    :95

Ingrediants

2 cups fresh corn kernels (from 6 ears)
OR
1 16-ounce can corn kernels -- drained
4 eggs
1 cup milk
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground red pepper (cayenne)
1 3 ounce can chopped green chilies -- drained

Preparation

Preheat oven to 350?F. In large bowl, beat together all ingredients. Pour into greased 6-cup souffle dish or casserole, bake for 45-40 minutes, until knife inserted halfway between center and outer edge comes out clean.

Serve warm or at room temperature.